Go Back
Peach Cobbler Cheesecake Cones

Peach Cobbler Cheesecake Cones

Peach Cobbler Cheesecake Cones blend the creamy richness of cheesecake with the sweet, spiced flavors of peach cobbler, all served in a crisp cone. This fun and portable dessert is perfect for any occasion, offering a delightful twist on classic flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 1

Ingredients
  

For the Peach Topping:

  • 4 ripe peaches, peeled, pitted, and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

For the Cheesecake Mixture:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

For the Cone Base:

  • 12 sugar or waffle cones
  • 1/2 cup crushed graham crackers
  • 2 tablespoons melted butter

Optional Garnishes:

  • Whipped cream
  • Fresh mint leaves

Instructions
 

Prepare the Peach Topping:

  • In a medium saucepan, combine diced peaches, granulated sugar, lemon juice, ground cinnamon, and cornstarch.
  • Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 5-7 minutes.
  • Remove from heat and let cool to room temperature.

Make the Cheesecake Mixture:

  • In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
  • Mix in sour cream until well combined.
  • In a separate bowl, whip heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Prepare the Cone Base:

  • In a small bowl, mix crushed graham crackers with melted butter until the crumbs are evenly coated.
  • Spoon the graham cracker mixture into the bottom of each cone, pressing down lightly to form a base.

Assemble the Cones:

  • Spoon or pipe the cheesecake mixture on top of the graham cracker base in each cone.
  • Top with the cooled peach mixture.

Chill and Serve:

  • Place the filled cones in the refrigerator for at least 1-2 hours to allow the cheesecake to set.
  • Optionally, garnish with whipped cream and fresh mint leaves before serving.

Notes

Calories: 275 kcal
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 150mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g